Beef Enchilada Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef enchiladas filled with black beans and corn, wrapped in tortillas and smothered in enchilada sauce and cheese. Hearty and comforting, perfect for a family dinner or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 teaspoons olive oil
- 1 cup finely chopped yellow onion
- 1 pound ground beef
- 3 cloves garlic (minced)
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 19 ounces red enchilada sauce (about 2 ½ cups, divided)
- 15 ounce can black beans (rinsed and drained)
- 1 cup frozen corn or canned corn (drained)
- ¼ cup chopped fresh cilantro
- 12 ounces shredded cheddar, Monterey jack, Colby jack or Mexican cheese blend cheese (about 3 cups, divided)
- 10 medium-large flour tortillas (8-inch, soft taco size)
- Optional, for serving: sour cream, sliced avocado, chopped red or green onion, chopped cilantro, etc.
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1204mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 387mg
- Calcium
- 368mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.